It's time to do something about my homemade tapai pulut
which has been sitting quietly at the back corner of the fridge
for many, many months.
After unsuccessfully scouring the net for a recipe
I came to the conclusion that I may just have to make my own up.
and this is what I came up with...
Hope you enjoy it as much as my family did!
Bingka Tapai Pulut Pandan
1 cup tapai pulut
4 large eggs
1 cup sugar
1 cup pandan juice
1 cup coconut cream
1 cup self-raising flour
In a blender, mix together all ingredients until smooth.
Lightly coat an oven-proof casserole dish with butter.
Pour mixture into dish and bake in 180C oven for 20 minutes.
Remove the pudding from the oven -
at this stage, the pudding will still have a wobbly middle -
sprinkle with some sesame seeds and resume baking for another 15 minutes,
or until pudding sets and has a golden brown crust on top.
* Keep pudding overnight so that it can be cut into slices.
When hot, the pudding has a sticky consistency.